Brian and I love Indian food. Unfortunately, it uses a lot of spices that I don’t own, usually takes a long time to cook and is often unhealthy. I’ve been on a hunt for quick and healthy Indian dishes and stumbled upon this recipe at Frontier Co-op. Oh, and it’s vegan and gluten-free!
Curried lentils and cauliflower
- 1 cup dried lentils
- 1 bay leaf
- 2 1/4 cups water
- 2 teaspoons extra virgin olive oil
- 4 green onions, white and light green parts finely sliced
- 2 cloves of garlic, minced
- 1/4 teaspoon sea salt
- 1 tablespoon curry powder
- 1 medium head cauliflower, cut into small florets
- 3/4 cup tomato sauce
- 1 teaspoon ground ginger
- 3/4 cup water
Throughly rinse and drain lentils and pick out any stones.
Place lentils in a pot with 2 cups water and bay leaf.
Bring to a boil, lower heat, cover and let simmer 25-30 minutes, until lentils are soft.
While lentils are cooking, heat oil in a large saucepan. Add onion and salt and cook until onion is soft.
Add garlic and curry powder. Stir. Cook for 1-2 minutes.
Add cauliflower, tomato sauce, 3/4 cup water and ginger. Stir well to combine. Cover and let simmer 10-15 minutes or until cauliflower is tender.
Place cooked lentils in bowl and place cauliflower on top with sauce.
Upon our first bites, Brian and I had mixed feeling about this dish. Once we added a little salt to the lentils, we couldn’t stop gobbling it up. The cauliflower has amazing flavor and I would consider cooking it like that just as a side dish. It makes a great inexpensive, healthy and filling meal.
One cup of cooked lentils and 1/3 of cooked cauliflower in sauce is 7 Points Plus on Weight Watchers.